Wednesday, October 22, 2008

Pasta Amatriciana

It seems like I have been making this pasta sauce forever but truth be told, I came across this pasta sauce in the early 1990's when I was working on a project in Honolulu, Hawaii. Since then it has become a family favorite and a staple when my cupboard is near bare.

Pasta Amatriciana
4 oz. pancetta or bacon
1 tsp. red pepper flakes
1 sweet onion
1 can of plum tomatoes
Olive oil
Parmesan cheese

Saute the pancetta until nearly crisp and then add the red pepper flakes and the onion. I like to saute the onion until it nearly disolves.
After twenty or thirty minutes I add the tomatoes and then let the mixture cook while covered with a lid partially off the pot (to allow some evaporation). I let this cook for another half hour and then toss with a tubed shaped pasta. Bucatini is the traditional shape to use, but I like to also use Penne and I haven't gotten many complaints from my dinner guests.
Buon Appetito!


Foodycat said...

It is a classic - I think amatriciana is probably my favourite sauce. Yours looks particularly delicious.